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Clams Linguine

Very flavorful and easy to make!

Ingredients:


  • 1 Lb. Fresh shucked hard shell clam meat and juices  - (coarsely chopped)
  • 4 to 6 cloves fresh garlic - ( chopped)
  • 1 medium shallot - (diced)
  • 1/4 cup olive oil
  • 2 tablespoons of margarine or butter
  • 3/4 cup dry white wine
  • 3/4 cup clam or chicken broth
  • 1/2 cup fresh chopped parsley - (coarsely chopped)
  • fresh cracked black pepper – to taste
  • pinch of kosher salt – to taste

Directions:


In a sauté pan over medium heat add the olive oil and margarine when heated add the garlic and shallot and cook about 2 minutes.  Now add the black pepper, salt and approximately half of the parsley, white wine and broth, bring to a boil and allow to cook till liquid reduces to half. Then add the chopped clams and any juices, stirring cook uncovered for 3 - 4 minutes.  Cook 3/4 of a pound of pasta according to direction on the box, al dente.  When clams are done pour over cooked linguine add remaining parsley over the top and gently toss.

If you want to take this dish to another level when you are putting the garlic and shallots in add one can of anchovies,  then just before you add the next ingredients mash the anchovies into pieces.  Don't add any salt as the anchovies will take care of that.

Seafood ingredients used:

Hard Shell Clams-Quahogs


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